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Estouffade de Boeuf Provencale   HT MC French  130mins   


Serve 4       Hot  Beef   Alcohol  Vegetables  herbs  Main Course   Eggless  France  Europe



1kg/2lb Braising Beef

3 Onions, quartered

25g/1oz Butter

1 tbsp Oil

Salt and Black Pepper

2 tbsp Flour

2 teasp Tomato Paste

2 Tomatoes, quartered

600ml/1pt Red Wine

300ml/10 fl.oz. Beef Stock

1 Garlic Clove, crushed

Bouquet Garni

225g/8oz Mushrooms, halved

100g/4oz Black Olives, pitted




1. Cut the beef into 5cm/2 inch cubes. Melt the butter and oil in a large pan, add the onions and beef and brown on all sides. Sprinkle on the flour, stir well and cook over a high heat until coloured.


2. Reduce the heat and add the tomato paste, tomatoes, red wine, stock, garlic and bouquet garni. Cover and simmer over a gentle heat for 2-1/4 hours.


3. Add the mushrooms and olives and cook for a further 15 minutes.





More Beef Recipes  |  Beef Cuts  |  General Beef Preparation  |  More French Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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